Strawberry Cobbler with Biscuit Topping
The recipe Strawberry Cobbler with Biscuit Topping is ready in around 45 minutes and is definitely an awesome lacto ovo vegetarian option for lovers of Southern food. For 64 cents per serving, you get a side dish that serves 9. One serving contains 132 calories, 2g of protein, and 6g of fat. A mixture of salt, butter, half & half, and a handful of other ingredients are all it takes to make this recipe so delicious. 26 people have made this recipe and would make it again. It is brought to you by The Baker Chick. It is perfect for Mother's Day. With a spoonacular score of 25%, this dish is rather bad. Try Blueberry Cobbler with Biscuit Topping, Apple Cobbler with Coconut Oil Biscuit Topping, and Root Vegetable Cobbler with Chive Biscuit Topping for similar recipes.
Servings: 9
Ingredients:
1 1/2 teaspoons baking powder
3 tablespoons butter
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup half & half
1/4 cup lemon juice
zest of 1 lemon
raw sugar for sprinkling
1/2 teaspoon salt
3 cups strawberries, hulled
1 tablespoon water
1 tablespoon white sugar
Equipment:
sauce pan
oven
baking pan
bowl
Cooking instruction summary:
Preheat oven to 400F. In a medium sauce pan combine sugar, cornstarch, lemon juice and water. Cook over medium heat until thick and warm. Add strawberries and stir to coat. Pour into an 8x8 baking dish and dot with butter. In a medium bowl stir together the flour, baking powder and salt. Cut in the butter and use your hands to work it into the dry mixture until crumbly. Stir in the half & half and zest. Mixture will be soft. Scoop the biscuit dough over the berries and sprinkle with raw sugar. Bake for 25 minutes or until biscuits are slightly golden and berries are bubbly. Allow to cool slightly and serve warm with ice cream.
Step by step:
1. Preheat oven to 400F. In a medium sauce pan combine sugar, cornstarch, lemon juice and water. Cook over medium heat until thick and warm.
2. Add strawberries and stir to coat.
3. Pour into an 8x8 baking dish and dot with butter. In a medium bowl stir together the flour, baking powder and salt.
4. Cut in the butter and use your hands to work it into the dry mixture until crumbly. Stir in the half & half and zest.
5. Mixture will be soft. Scoop the biscuit dough over the berries and sprinkle with raw sugar.
6. Bake for 25 minutes or until biscuits are slightly golden and berries are bubbly. Allow to cool slightly and serve warm with ice cream.
Nutrition Information:
covered percent of daily need
